This early 1990s cocktail from bartender Paul Harrington helped usher in the similarly bright, bitter Negroni riffs that have flowed in recent years.
1 1/2 oz. gin
3/4 oz. fresh lemon juice
1/4 oz. Campari
1/4 oz. Cointreau
Tools: shaker, strainer
Garnish: lemon twist
Combine ingredients in a shaker with ice and shake to chill. Strain into a chilled glass and garnish.
Paul Harrington, Spokane, Washington